Smoked Trout & Edamame Salad

This smoked trout and edamame salad combines quinoa, cabbage, and dates, all tossed in a creamy tahini dressing. It's a hearty, nutritious dish that's ideal for picnics, meal prep, or a wholesome, satisfying meal!

Greetings from the smoked trout salad I’ll be enjoying on repeat all week!

In the summer, I’m all about simplicity, and that often means a delicious salad on the dinner table. Hot smoked trout is a fantastic protein option—it’s already cooked and has the most divine flavor. Paired with edamame for extra protein, wholesome quinoa, shredded veggies, and a luscious tahini dressing, this salad hits all the right notes. It’s perfectly balanced with crunch, sweetness, tanginess, and nuttiness, all tied together with smoky trout.

Nutritionally, this salad is a powerhouse, packing enough fiber, protein, and healthy fats to stand alone as a complete meal. It’s also ideal for make-ahead lunches (just like my beloved Thai Quinoa Salad), as the cabbage absorbs the bold dressing while staying crisp. For creaminess, the tahini in the dressing adds a toasty, nutty depth. Alternatively, cashew or peanut butter can work just as well!

Ingredients You'll Need

This smoked trout salad recipe comes together with just 11 wholesome ingredients:

• Trout: The star of the show! This recipe uses cooked hot-smoked trout fillet for its signature smoky flavor. If trout isn’t available, smoked salmon makes an excellent substitute.
• Cabbage: You can either shred red or green cabbage yourself or use pre-shredded coleslaw mix for convenience.
• Edamame: These protein-packed immature soybeans add fiber and potassium. You can find them fresh in some produce sections or frozen at most grocery stores.
• Quinoa: I used a tricolor quinoa blend for visual appeal, but white quinoa works too. ust be sure to cook it ahead of time and give it time to chill in the fridge.
• Green Onion: Use the white and green parts of green onion (scallions) for some fresh aromatic flavor.
• Carrots: Brighten the salad with their sweetness and vibrant color.
• Dates: Their natural sweetness balances the tangy dressing. Finely diced apple is a great alternative.
• Tahini: This sesame seed paste adds creamy richness to the dressing. 
• Dijon Mustard: Dijon has a creamy texture, spicy taste and smooth finish. It’s a lovely component of the tahini dressing.
• Vinegar: I prefer using apple cider in the dressing, however white wine vinegar also works well. 
• Honey: A little sweetness helps balance the acidity of the vinegar in the dressing.

Complete list of ingredients and amounts is located on the recipe card below.

How To Make Trout Edamame Salad

Cook the Quinoa: Prepare 1 cup of quinoa according to package instructions. Allow it to cool.

Cook the Edamame: In a separate pot, boil the edamame for a few minutes until tender. Drain in a colander and let cool.

Prep the Veggies: While the quinoa cooks, shred the cabbage, grate the carrots, slice the green onions, and chop the dates.

Make the Tahini Dressing: In a small bowl or a screw-top jar, combine tahini, mustard, vinegar, honey, salt, and pepper. Whisk or shake until smooth and creamy.

Combine Ingredients: In a large bowl, mix the quinoa, cabbage, carrots, green onions, edamame, and dates.

Add Dressing: Pour the tahini dressing over the salad and toss well to coat evenly.

Serve: Transfer the salad to a serving bowl. Break the smoked trout into chunks with your fingers and scatter over the top. Enjoy immediately!

Ways to Jazz Up This Recipe

• Try Different Grains: Replace quinoa with bulgur, couscous, farro, or barley for a variety of textures and flavors.
• Switch Up Vegetables: Use finely chopped broccoli, shredded kale, or cauliflower rice instead of cabbage for a fresh spin.
• Nuts and Seeds: Add sliced almonds, pine nuts, sunflower seeds, or sesame seeds for extra crunch and flavor.
• Experiment with Dressings: Opt for a citrus vinaigrette made with orange juice and zest, or a creamy avocado dressing for a unique twist.
• Alternate Proteins: Swap smoked trout for hot-smoked salmon, grilled chicken, shrimp, tofu, or chickpeas to suit your taste.
• Add Fruit: Replace dates with dried cranberries, diced apples, or fresh pomegranate seeds for a hint of sweetness.

How to Store

Store leftover smoked trout salad in an airtight container in the fridge for 3-4 days. For optimal freshness, I recommend keeping the smoked trout in a separate container to preserve its texture and flavour.

Recipe FAQ

More hearty salad recipes

Salmon + Broccoli Quinoa Salad

Chicken Edamame Salad

Mediterranean Style Tuna Quinoa Salad

Chicken, Broccoli & Kale Salad

If you try this smoked trout salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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